Analytical Criteria for Identification of Purity of Safflower (Carthamus tinctorius L.) Oil

Abstract

The qualitative tool for identification of purity of different variety of oils using BTTT which is cheaper, easier, requires little laboratory infrastructure. In this research study BTTT is applied on safflower oils which are collected from different places of market and found that BTTT can be easily used as qualitative tool for identification of purity of safflower oil. In the present investigation, four different brands of safflower oil such as sf (14.9), sf1(14.4), fsf (15.9) and cpsf (15.7) were analysed for BTT using standard procedures. The BTT values were in the ranged between 14.4 to15.9 ⁰C. From experimental results, it is concluded that all the different brands of safflower oils found that within norms as per the Food Safety Standards and Act 2006 of (Food Products Standards and food additives) Regulation 2011.